BlackFriday2021 Flour ingredients

Wessex Mill - Wholemeal Spelt Flour (1.5kg)

£2.75 £3.25



Recreate your favourite Baked In recipes using the same high quality Wessex Mill flour that we use in our kits.

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times.Spelt is also more water-soluble than wheat, which makes it easier for the body to digest. Spelt has gluten a very soft feel and gives a very light eating loaf.

All flour in the UK is unbleached Wessex Mill flour is no exception. Made from wheat collected from british farms and grinded slowly on their 1935 built rollermills.

The name of the farms can be found on the back of each pack.


Ingredients: Wholemeal Spelt Wheat Flour

For allergens (including cereals containing gluten), see ingredients in bold.
Made in a mill that uses Sesame.

Nutritional Information (per 100g as sold): Energy 1400kJ / 330kcal, Fat 2.5g (of which saturates 0.4g), Carbohydrates 64g (of which sugars 1.3g), Fibre 8.5g, Protein 14g, Salt 0g


Tucked away in the small Oxfordshire town of Wantage sits Wessex Mill, run by father and daughter team, Paul and Emily Munsey. Tiny in comparison to many of the UK's flour mills, the award-winning establishment holds a strong milling history, with Emily joining in 2017 to continue a heritage that spans five generations.

Wessex Mill flour is milled using wheat collected from local farms surrounding the mill. They ensure they only select the best wheat with high quality gluten by testing samples before bringing any into the mill. Being a small mill means the wheats from each farm can be stored separately without batching. This allows them to carefully select the wheats that they mix together for the grist to produce quality consistent flour.

Wessex Mill is a traditional roller milling process, as opposed to the modern energy intensive method of debranning the wheat before grinding it into flour. They mill their flour slowly; this means the flour doesn't heat up as much as other flour mills, preventing the protein from damage.